Minty Fruit Salad

By Mark Bittman

Updated May 28, 2026

  • Michael Kraus for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(992)
Comments
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Summer is the season of stone fruit — juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you’ve got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.

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Ingredients

Yield:10 to 12 servings

  • 4 ½ to 5 pounds chopped fresh stone fruit

  • ¼ cup fresh orange juice

  • ¼ cup fresh chopped mint leaves

  • 1 tablespoon honey

Ingredient Substitution Guide
Nutritional analysis per serving

49 grams carbs; 187 calories; 6 grams fiber; 18 milligrams sodium; 2 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add chopped fresh stone fruit (any of the following: peaches, cherries, plums, nectarines, apricots or mangoes), orange juice, mint leaves and honey. Stir and serve.

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Ratings

5 out of 5
992 user ratings
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Comments

Suzanne Leone

Delicious and easy. But - one critique - why does NYT put silly time designations for recipes, such as "5 minutes" for this one. Chopping the fruit is a very necessary part of preparing this recipe. Unless you have a team of prep-cooks at your disposal, pitting and chopping 5 pounds of stone fruits, and washing and chopping 1/4 cup of fresh mint, takes significantly more time than 5 minutes. Yes, it's self-evident, but why bother stating a time at all?

Theresa

Refreshing salad! Pomegranate seeds added some nice color and texture to peach, nectarine, mango and plums. The mint is a tasty touch.

“Five minutes”? Hah. Who can pit and slice five pounds of stone fruit in five minutes? This took considerably longer (not including the pomegranate addition), but I knew that Mark’s measurement of time doesn't align with mine, so I expected that. Worth the effort. I would make this again.

Ada

This recipe makes perfect breakfast: I reduced the amount of orange juice and honey and then added a few tbsps of nonfat greek yogurt.

Name Molly h

This came out fantastic. Unexpectedly good allowed to sit one day and eaten cold. The mint leaves wilt and darken and seem magically like candy in between fruit bites.

Name Molly h

Love this easy sweet or savory breakfast This came out surprisingly delicious served cold. The mint leaves wilt and turn

Name Molly h

I used nectarines, peaches and red plums and mint and brown sugar instead of honey and less orange juice.

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